The Functional Food Center (FFC) Scientific Advisory Panel (SAP) was created on October 28, 1998. The Panel has been reestablished to the International Scientific Advisory Panel (ISAP) on February 12, 2004. Members of ISAP are scientists with sufficient professional qualifications (including training and experience) to provide expert comments about the impact on Functional Food Products and Non-Traditional Plants. Members are selected from areas such as biology, pharmacology, biotechnology, biochemistry, biophysics, physiology, pathology, toxicology, and related sciences. The ISAP is comprised of 6 core members internationally recognized as scientific leaders in the field of functional food science and chronic diseases such as cardiovascular diseases, cancer, diabetes, and obesity. The Panel will assist in identifying relevant practices and research, and provide guidance on the scientific integrity of all functional food products, organizing international conferences and advising scientific journals of Functional Food Centers (FFHD and BCHD).

Danik M. Martirosyan, Ph.D., President of Functional Food Center -he is the Chairman and Organizer of International Conferences in the series of "Functional Foods for the Management of Chronic Diseases" since 2004, Founder of Functional Food Center and Academic Society of Functional Foods and Bioactive Compounds, Dallas, TX, USA

Board of Certified Functional Food Scientists

*From November 25, 2018: for the Certified Functional Food Scientist could be applied by person who has PhD and MD degree or by other person who working in the field of Functional Food Science for more than 5 years and has BS or MSc degree.

Ping Ouyang, PhD, R.D.N., Assistant Professor, Dietetics, Department of Family and Consumer Sciences, College of Education and Human Development, Western Michigan University, Kalamazoo, MI, USA. Dr. Ouyang has successfully completed the requirements of Functional Food Institute’s Certified Functional Foods Scientist program on December 14th, 2019. The certificate is valid for 3 years, until December 14th, 2022. Certificate number: 1008FFC/FFI.

Kamon Chaiyasit, Ph.D., Bumrungrad International Hospital, Bangkok, Thailand: Dr. Chaiyasit has successfully completed the requirements of Functional Food Institute’s Certified Functional Foods Scientist program on July 6, 2017. The certificate is valid for 3 years, until July 6, 2020. Certificate number: 1001FFC/FFI.

Uwe Albrecht, MD, Mediconomics GmbH, Hannover, Germany. He has successfully completed the requirements of Functional Food Institute’s Certified Functional Foods Scientist program on July 26, 2017. The certificate is valid for 3 years, until July 26, 2020. Certificate number: 1002FFC/FFI.

Jyoti D. Vora, PhD, Professor, Biochemist and Head of the Department of Biochemistry and Food Science and Quality Control at Ramnarain Ruia College in India. Dr. Vora has successfully completed the requirements of Functional Food Institute’s Certified Functional Foods Scientist program on August 20, 2017. The certificate is valid for 3 years, until August 20, 2020. Certificate number: 1004FFC/FFI.

Francesco Matrisciano, MD, Ph.D., Research Assistant Professor, The Psychiatric Institute, Department of Psychiatry, College of Medicine, University of Illinois Chicago, Chicago, IL, USA. Dr. Matrisciano has successfully completed the requirements of Functional Food Institute’s Certified Functional Foods Scientist program on February 7th, 2018. The certificate is valid for 3 years, until January 7th, 2021. Certificate number: 1007FFC/FFI.

Elizabeth K. Carter, MD, Dr. Elizabeth Carter is a Chiropractor, Naturopath, and medical doctor, who has served the Main Line and Philadelphia area for 18 years, specializing in pediatric, pregnancy, and nutrition. Her practice, Restorative Health Center, is based in Exton, PA. She has successfully completed the requirements of Functional Food Institute’s Certified Functional Foods Scientist program on April 1st, 2019. The certificate is valid for 3 years, until April 1st, 2022. Certificate number: 1008FFC/FFI.